Placed yolks on bed of salt and covered with salt. Sealed and put in the fridge, they were hardened in ~ 10 days. Grated them over salads the way you might parmesan, but honestly the “egg-y” taste isn’t something I’m all that into.

Pulled this recipe from Sherri Brooks Vinton. “Put ’em Up!.” This was my first time making a “Classic Jam” where you add sugar to the fruit in question and let it macerate overnight. It starts exactly like a shrub does, but you don’t toss in any vinegar.

Ingredients

1112g Strawberries

270 g sugar

57 ml lemon juice

Chopped up Strawberries, added to a crock-like container, poured the sugar over and mixed by hand. Added a lid and left overnight.

Next day I put the strawberries and the lemon in the pot and brought to a boil. Processed for about 20 minutes and then poured into a jar.

Processed jar for about 5 minutes

Might need a little more time on the boil, the jam is somewhat runny. Or it might be amazing, I think I prefer a slightly less-gelled recipe.